Cheddar and Sour Cream Corn Scones — Savory Homemade Recipe

These Homemade Savory Corn Scones with Cheddar & Sour Cream are packed with sweet corn, sharp cheddar, and tangy sour cream. They make a perfect addition to brunch, a savory snack for gatherings, or a comforting treat at home—each bite tastes like summer on the grill.

This version uses coconut oil in place of butter for a lighter, slightly healthier scone. The technique of combining melted coconut oil with cold heavy cream creates tiny solidified granules that mimic the flaky pockets produced by cutting butter into flour. The result is a tender, flaky scone that freezes and reheats beautifully for easy grab-and-go breakfasts.

Ingredients Used to Make These Homemade Savory Corn Scones

_{Some ingredient links were present in the original recipe for convenience.}

Scone Ingredients

• All-Purpose Flour – measured by weight for best results. I haven’t tested this with whole wheat or most gluten-free blends, so substitute carefully.
• Almond Flour – adds tenderness and a buttery mouthfeel.
• Cornmeal – use medium-coarse or coarse for texture.
• Cornstarch – tenderizes and prevents dense scones.
• Salt – any type will work.
• Baking Powder – for lift.
• Sugar – I used raw cane sugar; you can use granulated sugar or a low-carb sweetener if desired.
• Melted Coconut Oil – choose refined for a neutral flavor if you prefer. The important step is combining melted coconut oil with cold cream so the oil solidifies into small granules that create flaky pockets.
• Heavy Cream – also called heavy whipping cream; keep it cold.
• Sour Cream – full fat or low fat both work (Greek yogurt can be used as a substitute).

Add-Ins

• Corn Kernels – canned (drained), fresh, or thawed frozen corn.
• Cheddar Cheese – sharp or extra-sharp for best flavor.

Homemade Savory Corn Scones with Cheddar & Sour Cream

All Purpose Veggies

These corn scones combine sweet corn, sharp cheddar, and tangy sour cream for a savory bite that’s great for brunch, sides, or parties.

5 from 2 votes

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Prep Time 15 mins

Cook Time 25 mins

Course Breakfast, Dessert

Cuisine American, British

Servings 6 scones

Calories 324 kcal

Ingredients

DRY INGREDIENTS

• 1 ½ cup all-purpose flour (180g)
• ¼ cup almond flour (54g)
• ¼ cup cornmeal (medium-coarse or coarse)
• 2 Tbsp cornstarch
• 3 Tbsp sugar (or sweetener of choice)
• ¾ tsp salt
• 2 tsp baking powder

ADD INS*

• ½ cup corn kernels, drained if canned
• ½ cup shredded cheddar cheese

WET INGREDIENTS

• ¼ cup melted coconut oil (50g)
• ⅓ cup sour cream or Greek yogurt
• 3 Tbsp cold heavy whipping cream

Instructions

Make the Dough

• In a medium mixing bowl, whisk together the dry ingredients: all-purpose flour, almond flour, cornmeal, cornstarch, baking powder, sugar, and salt until evenly combined.
• Melt ¼ cup coconut oil and let it cool slightly.
• Add the melted coconut oil and sour cream to the dry ingredients and stir roughly with a spoon. Using a spoon first helps avoid warming the coconut oil lumps with your hands.
• Fold in the corn kernels, shredded cheddar, and the cold heavy cream. Use your hands to gently bring the dough together—press and shape rather than knead. A slightly rustic, not perfectly smooth dough is fine.

Shape and Cut the Dough

• Flatten the dough into a disk and chill for at least 20 minutes while you preheat the oven to 350°F (175°C). Chilling helps the dough hold its shape.
• Cut the disk into 6 equal wedges and place them on a parchment-lined baking sheet.

Bake the Scones

• Bake the wedges for 23–25 minutes, or until the edges are golden brown. If baking from frozen, allow 30–35 minutes.
• Let cool slightly, then enjoy warm.

Notes

*Customize with chopped herbs, diced vegetables, or different cheeses to vary the flavor. These scones also freeze well either baked or shaped as dough.

Nutrition

Calories: 324kcal
Carbohydrates: 43g
Protein: 8g
Fat: 18g

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See All of My Scone Recipes

What are some ways you can eat Savory Corn Scones

• Plain and warm
• With flavored butter or cream cheese

How to Store Scones

• Store leftover scones covered at room temperature for 2–3 days. For longer storage, refrigerate in an airtight container for 5–7 days or freeze for up to 3 months.

How to Reheat Frozen Scones

• Thaw overnight in the fridge or at room temperature. Reheat in an air fryer at 300°F (150°C) for 5–7 minutes to refresh the texture, or microwave for 20–30 seconds.

Can you Freeze Scone Dough?

• Yes. After shaping into a disk, wrap tightly in plastic and freeze. When ready to bake, thaw for about 30 minutes at room temperature, slice into wedges, and bake at 350°F for 30–35 minutes.

Substitution Notes for Scones (that I’ve tried)

• Sugar – swap with monk fruit sweetener or erythritol for a lower-carb option.
• Almond Flour – recommended for texture. If unavailable, you can try replacing ½ cup almond flour with ¼ cup cornstarch, though the result will be less moist.
• Cornstarch – potato starch or arrowroot can be used instead; omitting starch can make scones dense.
• Coconut Oil – grated stick butter (dairy or plant-based) works as a substitute. Avoid liquid-only oils if you want scones to hold a taller shape.